Aam ki Launji – How to make Instant Gudamba Recipe

post modified on June 8

Written by Puja

Gudamba, aam ki launji or khatta mitha aam ka achar is a sweet, spicy, and tangy pickle or chutney made with raw mangoes, jaggery, and some aromatic Indian spices. It goes really well with puri, kachori, paratha, stuffed paratha, roti, or pulav. (Step by Step photos with detailed instructions).

aam ki launji

About Gudamba Recipe:

Gudamba is a popular summer special recipe from Bihar. And I made it exactly the way my Mom used to make it. So today I have not given any personal twist, by adding any extra ingredients. This is so that I can call it an authentic recipe from Bihar.

This is very similar to Aam ki Launji which is made is many other parts of India. Though they are very much similar, there are some minute differences which makes Gudamba a little different from Aam ki Launji.

This recipe is made with peeled and chopped raw mango, which is first tempered in aromatic spices, slightly cooked and then sweetened with jaggery.

This recipe does not require water, this is why it can be very easily stored in your refrigerator for longer period.

To make aam ka khatta mitha achar, you can use any mango of your choice. And if you don’t like too much of sour taste then you can pick mango which is slightly less sour in taste.

This khatta mitha achar can be served as a dip or as a side dish with your main course meal.

Green mango chutney always reminds me of my childhood days, as whenever I used to visit my Nani’s place, my mami used to prepare guramba for me. I used to enjoy this tasty pickle along with stuffed paratha. So dear readers, you can enjoy Gudumba along with –

Or you can have it with any kind of paratha of your choice.


Why you should Make this Recipe?

If you are someone who feels lazy at times, make a side dish for puri kachori or paratha. Then this recipe is for you. This khatta mitha achar goes really well along with Indian bread. In fact, you can even spread some gudamba on your bread and relish.

Some other reasons why you should make this recipe –

  • Pretty simple and straightforward
  • Does not require sun-drying
  • Get ready under 30 minutes
  • Made with simple easily available ingredients
aam ki launji

Looking for some more Pickle Recipes?

A little pickle can spice up your bland and boring dishes. So if you are looking for some more variety of mango pickle during this summer, then you might want to check these out.

Aam ka achar recipe – How to make easy mango pickle at home

Kannimanga achar – Tender mango pickle

Kadumanga achar – How to make instant mango pickle


Basic Ingredients used to make Gudhamba:

Mango: Mango is ofcourse the key ingredient to make this recipe.

Jaggery: The name of the recipe itself says, gud+amba, which means gud and mango. So we need to add jaggery to it, but if the jaggery is not available, you can also add sugar to it.

Panch Phoran: People especially in the Bengal and Bihar regions of India and Bangladesh use this mixture for tempering. An Indian version of ‘5 spices’, panch phoran adds a unique flavor to curries & Indian recipes. You can find this spice mix at Indian grocery stores but in case you don’t get it just check out the Panch Phoran recipe here.

Whole Dry Red Chilli: I love to add whole dry red chili, but you can avoid it and add red chili powder to it. or you can use the mix of both.

Asafoetida: Asafoetida gives a nice flavor to this recipe, but it is optional, you may or may not add it.

Bay Leaf: Bay leaves, brings a distinctive flavor and fragrance to the recipe. So I love adding them.

Turmeric: To bring the nice color to this recipe, turmeric is added to it.

Mustard Oil: Mustard oil brings an authentic taste to it. Hence prefer using mustard oil, but you can also use vegetable oil, if mustard oil is not available.

Salt: This recipe calls for a sweet, salty, and tangy taste so, salt is much needed.


Aam ki Launji – How to make Instant Gudamba Recipe

Gudamba, aam ki launji or khatta mitha aam ka achar is a sweet, spicy and tangy pickle or chutney made with raw mangoes, jaggery and some aromatic Indian spices. It goes really well with puri, kachori, paratha, stuffed paratha, roti or pulav.
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Course: Breakfast
Cuisine: Indian
Keyword: gudamba
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: 2215kcal
Author: Puja


  • 3 nos Raw Mango
  • 2 cups Jaggery powdered
  • 4-5 nos Whole Dry Red Chilli broken
  • 2/3 tsp Turmeric Powder
  • 1/3 tsp Asafoetida
  • 3-4 nos Bay Leaf
  • 2 tsp Panch Phoran
  • 4 tbsp Mustard Oil
  • Salt to taste


  • Wash the raw mangoes.
  • Now cut the stem portion and peel them.
    mango pickle
  • Wash them well, once again.
  • Remove the stone, cut them into cubes. Set aside.
  • Heat mustard oil in a kadhai/pan over medium heat.
  • Once the oil is hot add panchphoran.
    panch phoran
  • Saute them for few seconds and then add bay leaf, whole dry red chilli and asafoetida. Stir well and saute the whole spices for few more seconds.
  • Now add mango pieces, turmeric powder and salt. Stir well.
  • Cover and cook over low flame for about 3-4 minutes or until mango pieces are soft and tender.
  • Now remove the cover, add jaggery and give it a nice mix. Cook on low heat until the mixture thickens.
    mango pickle
  • When you see the mixture has thicken, turn off the heat and let it cool down completely.
    mango pickle
  • Once it get’s cool, store gudhamba (raw mango chutney) in a cleaned air-tight jar in the refrigerator.
    mango pickle
  • It will stay fresh for up to 7-10 days in the fridge, or even for a month, if stored properly.
  • You can serve gudhamba with puri, kachori, paratha, roti or pulao.


For more shelf life keep chopped mango in sun for 3-4 hours and can keep for 1 year.
I have removed the mango stone, but if you want you can make this achar with mango stone intact with it.
For extra flavor, you can even add bhuna jeera powder, chaat masala powder, chili powder, and black salt while adding jaggery.


Nutrition Facts
Aam ki Launji – How to make Instant Gudamba Recipe
Amount Per Serving
Calories 2215 Calories from Fat 513
% Daily Value*
Fat 57g88%
Saturated Fat 7g44%
Sodium 5mg0%
Potassium 114mg3%
Carbohydrates 413g138%
Fiber 2g8%
Sugar 406g451%
Protein 1g2%
Vitamin A 279IU6%
Vitamin C 10mg12%
Calcium 194mg19%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Post a picture to Instagram & Mention @thetastesofindia or tag #thetastesofindia!

My Recommended Product:

A good Jar is one of most essential in storing any kind of pickle. These Jars are something that I used and recommend. So if you are looking for an airtight glass jar then you might want to check out the below mention product.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.

Frequently Asked Questions about Gudamba Recipe:

What are the substitutes of jaggery in Gudhamba recipe?

Jaggery balances the spiciness and tanginess of this pickle. If you don’t want to use jaggery, then you can use sugar instead of jaggery.

How to store Aam Ki Launji?

To store aam ki launji or gudamba, let it cool down completely. Then transfer it in an air-tight jar and refrigerate for a month.

Can we add water, while making Gudamba?

Avoid adding water while making aam ki launji for long shelf life. There is absolutely no need to add water to cook the raw mangoes, just cover the pan and cook on low heat, the mangoes soften in their own steam.

A lot of time, effort and passion goes into each post. My greatest satisfaction comes from your feedback. If you really liked this post and found helpful to you, please take a minute of your time to leave a comment and share it so that others have access to it as well. Thank you all for your support. 

A self-proclaimed Champion Cook, who gets the confidence from the love and praises showered upon me by my family consisting of a Cute little Daughter and a husband who loves the Internet more than me (LoL..) and who incidentally happens to be the man behind the technical aspects of this blog.
I love working from home and the benefits that come from it and that is why I started this blog where I document all my adventures with cooking.
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